Step 1

Preheat oven to 180C/160C fan forced. Grease a 16 x 26cm (base measurement) slice pan and line with baking paper, allowing the two long sides to overhang.

Step 2

Sift the flour and beetroot powder (if using) into a large bowl. Stir in the coconut and sugar. Make a well in the centre. Pour in the butter and stir until combined. Transfer to the prepared pan and press evenly into the base. Bake for 18 minutes or until firm. Set aside to cool completely.

Step 3

For the filling, use electric beaters to beat the cream cheese and sugar until smooth. Add the cream and vanilla and beat until combined and thickened slightly. Place 2 tablespoons of water in a small microwave-safe bowl and sprinkle over the gelatine. Set aside for 2-3 minutes for the gelatine to soften. Microwave on HIGH for 20 seconds or until hot. Whisk with a fork to dissolve the gelatine. Cool slightly. Add to the cream cheese mixture and beat to combine. Pour over the cooled base and smooth the surface. Place in the fridge for 2 hours or until set.

Step 4

For the topping, combine the passionfruit juice, sugar and water in a small saucepan. Cook, stirring over low heat for 3 minutes or until the sugar has dissolved. Set aside. Place 2 tablespoons of water in a small microwave-safe bowl and sprinkle over the gelatine. Set aside for 2-3 minutes for the gelatine to soften. Microwave on HIGH for 20 seconds or until hot. Whisk with a fork to dissolve the gelatine. Stir into passionfruit mixture. Transfer the mixture to a jug and place in the fridge, stirring occasionally, for 30 minutes or until cooled and thickened to the consistency of thickened cream. Pour over the topping, and place in the fridge for 30 minutes or until set.

Step 5

Use the paper to lift from the pan and cut into bars to serve.